Crock-Pot Basic Pumpkin Puree

Turn fresh autumn pumpkins into your own Crock-Pot Basic Pumpkin Puree with this easy 1 ingredient recipe. Use the puree for pies, baking or even baby food!

Slow Cooker Basic Pumpkin Puree

Whenever fresh pie pumpkins go on sale in the fall I like to pick up a few and make my own pumpkin puree from them so that I can use the puree in all sorts of delicious pumpkin recipes.

You can sneak a little healthy pumpkin puree into all sorts of dishes without the kids even knowing it is in there. When my kids were toddlers I used to stir a few tablespoons into their macaroni and cheese…they had no clue!

And of course because this is a pure 1 ingredient food, this makes a fantastic baby food too.

If you are using this pumpkin puree in recipes like pumpkin pie or pumpkin bread I recommend freezing the puree in 1 cup portions in freezer containers or food storage bags.

For baby food, I like to spoon the puree into ice cube trays and freeze. Pop the frozen cubes out of the trays and store in food storage bags in the freezer. One ice cube = 1 baby food serving!

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Crock-Pot Basic Pumpkin Puree Recipe

Heidi Kennedy

When fresh pie pumpkins are in season in the fall you can easily make your own homemade pumpkin puree in your slow cooker. Use the pumpkin puree for pumpkin pies, pumpkin bread, as a secret way to sneak in vegetables in casseroles and soups or even as baby food.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Side Dishes

Cuisine American

Servings 15 Servings

Calories 26 kcal

Equipment

• 6 Quart Crock-Pot or larger slow cooker
• Knife
• Cutting Board
• Nylon Spoon

Ingredients

1x2x3x

• 1 Medium Fresh Pie Pumpkin

Instructions

• Rinse the outside of the pumpkin under cool water to remove any dirt or pesticides.
  1 Medium Fresh Pie Pumpkin
• Using a sharp knife, carefully cut the pumpkin in half and scoop out the seeds and pulp from each half of the pumpkin using a large spoon.
• Cut each half of the pumpkin into 4 to 6 wedges, cut away the skin of the pumpkin on each wedge and then cut into chunks.
• Place chunks of pumpkin into a 6 quart or larger slow cooker.
• Cover and cook on LOW for 6 to 8 hours or until the pumpkin chunks are soft and tender.
• Puree pumpkin using either a hand-held immersion blender, food processor or blender, being careful as the pumpkin and the resulting puree will be hot.
• Freeze in 1 cup portions for use in baked goods such as pies and pumpkin bread or in ice cubes for baby food.

Notes

As the pumpkin cooks it will release a little liquid so you should not need to add any water to the slow cooker. However, you can add a little water while pureeing if you pumpkin is not blending easily. Just add a little water at a time so that your puree is not too runny. Servings in this recipe will really depend on how big of a pumpkin you use. It could vary any where from 6 cups for a small pumpkin to 15 cups for a larger pumpkin. To fit a larger pumpkin just cut the pumpkin cubes into smaller pieces so that they will fit in your slow cooker.

Nutrition

Calories: 26kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Potassium: 358mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 7850IU | Vitamin C: 12.4mg | Calcium: 40mg | Iron: 0.7mg

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